Sunday, September 25, 2011
Baked Cauliflower Dip
This dip was served last night at a party and was a bit controversial. Some enjoyed it and loved the idea of getting more veggies disguised as a creamy and luscious dip while others steered clear once they heard the dreaded cauliflower was involved. I personally loved this dip and probably would have eaten this as a side dish if not for the three cheeses involved! This hearty dip makes a lot so it's great for a crowd.
1 head of cauliflower, (about 4-5 cups) cut into small pieces
2 cloves raw garlic, peeled
8 oz cream cheese
8 oz Monterey jack cheese, shredded
2 oz goat cheese
½ tsp cayenne pepper or couple dashed of hot sauce
salt and pepper to taste
Preheat the oven to 350 degrees. Bring a salted pot of water to a boil. Boil the cauliflower for about 3 minutes, or until just fork tender. Drain cauliflower and add to food processor. Pulse a few times to blend. Add cream cheese and pulse. Add Monterey jack cheese and pulse. Add goat cheese and pulse and then add cayenne and salt & pepper to taste. Pulse so you don't have any lumps because the smooth texture of this dip will fool people into thinking there's mayo in it! Bake the dip at 350 degrees for 30 minutes until hot and bubbly with a bit of golden on the top. Serve with raw veggies and crackers. Recipe and pic courtesy of Heather Cristo.